Mint Chocolate Chip Ice Cream

Last night  the first episode of my new podcast went live on iTunes, so naturally I had to celebrate with my favorite dessert. But when I went to the freezer for the mint chocolate chip ice cream, we were all out. I briefly considered trekking to the corner store for a pint, but it was cold out and I was already in my pjs, so I decided to gather my resources and improvise.

mint chocolate chip ice cream

While I’ve been wanting to make legit ice cream in an ice cream maker for ages, my current go-to diy ice cream is made with frozen bananas, and it is absolutely amazing. After a few minutes in the food processor, these frozen bananas become incredibly sweet and creamy. This banana “ice cream” is also a perfect base for tons of fun topping combos, such as mint chocolate chip. This ice cream is so sweet and fresh, it’s the perfect no-fuss summer dessert.

I guess my version isn’t *technically* chocolate chip because I love little bits of grated/finely chopped chocolate in my ice cream. Eating Evolved chocolate (paleo AND vegan) would be perfect for this recipe, but if you’d prefer to use chocolate chips I’m sure that would be great too.

If you make this Mint Chocolate Chip Ice Cream, be sure to leave a comment and/or share it with me on Instagram!

Mint Chocolate Chip Ice Cream
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • 2 medium frozen bananas
  • 1 tbsp coconut cream [optional]
  • ½ tsp peppermint extract
  • Small handful of spinach leaves [optional, for color]
  • 1 oz. favorite dark chocolate
Instructions
  1. Add banana, coconut cream, peppermint extract, and spinach to food processor.
  2. Blend until smooth.
  3. Finely chop chocolate and fold into ice cream mixture.
  4. Divide into 2 bowls and serve immediately.

 

If you like this recipe, you’ll also love my Salted Almond Fudge Ice Cream.

Order your chocolate here.

This post contains affiliate links for Eating Evolved chocolate. If you place an order using one of my links or the code katherinetmt, you will receive a free mini chocolate bar with your order, and I will receive a percentage of the sale. Thank you for helping support my blog!

Lemon Raspberry Cookies

These Lemon Raspberry Cookies taste like the essence of sunshine and spring. They are so fresh and light, with tangy lemon and tart raspberries. At the same time, they are buttery, crumbly, and completely satisfying.

These cookies were created when I promised to bake for some friends, but then realized I had no chocolate chips. And in my experience, if you promise cookies, you only have two options. 1. Chocolate chip cookies, because you can’t really go wrong with chocolate. 2. Another type of cookie that is absolutely AMAZING. Essentially, if your cookies aren’t chocolate chip, they better be really good.

So I got to work incorporating some of the flavors I’ve been craving recently- crisp, refreshing, delicate- into a cookie I would be proud to present to my friends, despite the lack of chocolate chips.

Unfortunately, when I asked my family to taste test they fell in love and devoured nearly the entire batch. But now that they have the seal of approval from everyone from my little siblings to my grandparents, I will be making plenty more.

These Lemon Raspberry Cookies are so quick and simple, they will definitely be one of my go-to recipes for bake sales and potlucks. Maybe I can even use them to bribe my math teacher for a good grade…

If you make these cookies, be sure to share with me on Instagram and/or let me know what you think in the comments!

5.0 from 1 reviews
Lemon Raspberry Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Ingredients
  • ⅓ cup coconut oil, softened
  • ½ cup honey (can sub maple syrup if vegan)
  • 1 cup flour
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ½ cup. raspberries
  • ¼ tsp baking soda
Instructions
  1. Whisk together coconut oil, honey and lemon juice.
  2. Add flour, salt, and baking soda and stir gently but thoroughly until the flour is fully incorporated.
  3. Chop raspberries, then gently fold them into the dough.
  4. Chill the dough for one hour.
  5. Preheat oven to 350 ºF and line a baking sheet with parchment paper.
  6. Form dough into 1 tbsp balls and place on baking sheet.
  7. Press lightly on each cookie to flatten the top.
  8. Bake for 15-20 minutes, until cookies are golden brown.

 

Masa Harina Blueberry Muffins

 

Do you  have any foods you just can’t eat because you had an awful experience with them when you were younger?

Unfortunately, for me that food is cheesecake. One of my earliest memories is going out for dinner with my dad at this diner we loved, having a good meal, then ordering cheesecake for dessert. And while I wish I remembered that night as a nice dinner with my dad, what I actually remember is how disgusting the cheesecake was and how sick it made me feel.

The other day I went out for coffee with friends, and someone ordered a mini matcha cheesecake. It looked gorgeous (we took lots of pictures) and as soon as my other friends tried it they raved about how delicious it was and immediately ordered their own. So I figured, if it’s that good, I have to try it. And sometimes tastebuds change, ya know? I was confident I had outgrown my cheesecake hatred.

Continue reading “Masa Harina Blueberry Muffins”

Gingerbread Cake Pops

 

When I was in middle school, Starbucks cake pops were a big trend. Having a cake pop in your snack/lunch made you by far the luckiest girl in the lunchroom, and my little sister would beg my mom for one every time we stopped into Starbucks for a hot drink.

I never quite understood the idea- why would you want just one bite of cake?? However, my sister recently requested I make cake pops for a holiday treat, and I decided to take on the challenge.

Making this recipe healthier than traditional cake pops really got my creativity going, and I’m so happy with the end result.

The (naturally!) sweet cake and creamy frosting come together for such a scrumptious, festive bite. Applesauce and yogurt sub in for butter and frosting to make these lighter and more filling than the Starbucks version, and, in my opinion, far more flavorful.

These are such a fun treat, I would HIGHLY recommend giving them as a gift or whipping up a batch for a holiday party.

Gingerbread Cake Pops
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • ½ cup unsweetened apple sauce
  • 1 egg
  • 1 tbsp molasses
  • 1 tbsp melted coconut oil
  • ¼ tsp ginger
  • ¼ tsp cinnamon
  • ¼ tsp cloves
  • ¼ tsp nutmeg
  • ¼ tsp vanilla
  • ½ cup whole wheat flour
  • ¼ cup greek yogurt
  • ½ cup dark chocolate chips
Instructions
  1. Preheat oven to 350º F and lightly grease a ramekin or small baking dish.
  2. Whisk together applesauce, egg, melted coconut oil, and ½ tbsp molasses.
  3. Add spices, vanilla, flour, and whisk again.
  4. Pour into ramekin and bake for 25-30 minutes.
  5. While cake is baking, stir together molasses and yogurt and refrigerate.
  6. Once cake is done, remove from oven, crumble (use your hands! go crazy!), and mix with yogurt mixture.
  7. Roll into 1 inch balls, insert lollipop sticks (if using) and place in freezer on baking sheet for 20 minutes.
  8. Melt chocolate using a double boiler (use a splash of milk to thin if needed), remove cake bites from freezer, dip in chocolate, and return to freezer for 15 minutes.
  9. Store in airtight container in fridge or freezer.

 

Baked Apple Donuts

These Baked Apple Donuts are:

A: Pillowy soft

B: Cozily spicy-sweet

C: Completely drool-worthy

D: Vegan

E: All of the above

E is undoubtedly the answer here. I can imagine whipping up a batch of these Baked Apple Donuts for a holiday brunch with family or friends, relaxing and chatting as the aroma of apples and cinnamon wafting through the air. Though they are so simple and easy to make, a light dusting of powdered sugar is all that’s needed to make these donuts stand out on any table.

I think they would also be perfect as an original, delicious gift for the hosts of a holiday party. Imagine, instead of that frantic, last minute rush as you try to find a nice bottle of wine or a classy bouquet of flowers, being secure in the fact that you are about to wow your friends with a treat like no other.

Finally, I know the idea of vegan baked goods may be off-putting to some, so rest assured that no one will be able to tell these are even a little bit healthy. My (health food hating) little sister devoured two before I informed her they were vegan and naturally sweetened. She stared at me in surprise for a moment, then asked for another.

If she likes them, I’m confident these treats will be able to impress the pickiest of eaters, and I can’t wait for you all to try it out. Now, from my kitchen to yours, happy baking!

Baked Apple Donuts
 
Ingredients
  • 1 cup almond milk
  • 1¼ cups all purpose flour
  • 1 apple (preferably a sweet, crisp variety such as Fuji or Honeycrisp)
  • ¼ cup maple syrup
  • 1 flax egg (1 tsp flaxseed meal + 2 tsp water)
  • ½ tsp instant yeast
  • ½ tsp whole cloves (optional)
  • 1 tbsp coconut oil (melted)
  • ½ tsp cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp sugar
Instructions
  1. In a small saucepan, bring almond milk to a simmer.
  2. Remove ¼ cup of milk from pan, then mix with sugar and yeast in a small bowl. If bubbles form, yeast is active. If no bubbles have formed after 5 minutes, discard and try again.
  3. Stir maple syrup and cloves into remaining milk, then simmer for 5 minutes.
  4. While milk simmers, whisk together flour, baking powder, salt, and ¼ tsp cinnamon in a large mixing bowl.
  5. Pour milk mixture through strainer into dry ingredients.
  6. Add coconut oil, flax egg, and yeast, then whisk to combine.
  7. Place dough in lightly oiled bowl, cover with a clean cloth, and set in a warm place to rise for an hour.
  8. Go watch an episode of your favorite TV show (I'm loving New Girl and Jane the Virgin), then come back after about 30 minutes and begin the apple filling.
  9. Dice apple then place in saucepan with 1 tbsp water and ¼ tsp cinnamon. Cook until apple chunks are soft and water has evaporated.
  10. When apples are done cooking, mash  lightly with a fork until mixture is somewhere between apple pieces and applesauce.
  11. Preheat oven to 350ºF. Grease donut pan with olive oil or nonstick spray, then fill with dough. If dough is too sticky, add additional flour 1 tbsp at a time.
  12. Top donuts with apple mixture, then bake for 40 minutes. When they are done, donuts will be pale but puffy and firm to the touch.

 

Pumpkin Peanut Butter Cups

YOU GUYYSSS!!! I am so ridiculously obsessed with this recipe. I’ve been trying to wait until we got closer to Halloween to share these treats but I just can’t keep the deliciousness all to myself any longer.

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When I was younger, I adored Reese’s Peanut Butter cups. When my siblings and I traded our candy the day after Halloween (did anyone else do this?) I would trade 3 Butterfingers (another childhood favorite) for just one Peanut Butter cup. Pumpkin shaped PB cups were especially prized, though I was always disappointed they didn’t actually taste any different than normal peanut butter cups.

A few years ago I began learning about all the chemicals that go into most candy, and since then I’ve made an effort to eat less candy and satisfy my sweet tooth with more natural foods, such as dark chocolate and homemade baked goods.

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Boo!

I’d forgotten how much I love peanut butter cups until a couple weeks ago when I tried a Justin’s Peanut Butter cup for the first time. These delicious treats, made with natural ingredients, reignited my obsession and I immediately knew I had to try my hand at recreating them at home. While my Pumpkin Peanut Butter cups are a bit messier than Justin’s, the flavor and texture are incredible. I hope you love them as much as I do!

Pumpkin Peanut Butter Cups

Ingredients

  • 1 cup dark chocolate chips (simply use vegan chocolate to make recipe vegan)
  • 6 tbs pumpkin purée (my recipe here)
  • 3 tbs peanut butter

Directions

  1. Place 6 paper liners in muffin tin.
  2. Melt chocolate in double boiler.
  3. Divide 1/2 the chocolate evenly among the 6 liners.
  4. Tap muffin tin lightly on counter until surface of chocolate becomes relatively flat.
  5. Press peanut butter into disks, 1/2 tbs each,  and place one on top of each peanut butter cup, pressing lightly into chocolate.
  6. Add 1 tbs of pumpkin purée to each peanut butter cup.
  7. Top peanut butter cups with remaining chocolate.
  8. Place in freezer for at least 1 hour.

 

Restorative Banana Muffins

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These muffins are restorative in so many ways. First of all, the whole wheat flour, natural sweetener, and immune boosting spices make them perfect for a physical health boost. Bananas also provide numerous health benefits, as detailed in this article from Well Being Secrets. More importantly, the comforting aroma, classic flavor, and relaxing baking process are SO emotionally restorative, especially after a long week.

For me, the past week was a hard one. I failed a math quiz I thought I’d done well on, I missed an important appointment, I double-booked myself by mistake, and I just felt off my game. But looking back it’s so amazing to see how many wonderful moments there are even in the hardest of times.

When my best friend heard my quivery voice over the phone after a particularly rough day, she was at my house (with snacks) within 15 minutes. A classmate I’ve been wanting to get to know better made me laugh with a silly pep talk when I was sad about my bad grade. My parents told me time after time that they love me and are proud of me, no matter how many “off weeks” I have. I need to remember it’s important to struggle sometimes, because that’s when you see how many people are there for you, and it’s when you can see how much you’ve grown.

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Honestly, the most grown up moment of my week was probably eating ice cream for dinner last night. The truth to that statement is both sad and wonderful, but I choose to celebrate it. Enjoying a drippy cone piled high with strawberry ice cream (the guy serving gave me an extra scoop- according to my dad he was flirting with me?? I’m completely clueless) on a warm fall evening is absolutely a decision to be proud of. Now I’m ready to take the weekend to rest, reset, study hard, and, of course, spend some quality time in the kitchen.

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Though it is the season for all things pumpkin, banana bread is one of my ultimate comfort foods. These muffins are simple, moist and delicious. Despite the healthy-ish twist, the classic flavors are all there, perfectly comforting and cozy. I’m not going to say you have to make the crumble topping, but you’d have to give me a reeeeally good reason not to. Turmeric and cinnamon are awesome additions due to their anti-inflammatory, immune boosting benefits, but if you don’t have them on hand you could absolutely substitute other spices.

Restorative Banana Muffins

Ingredients:

Muffins

  • ½ cup whole wheat flour
  • ¼ cup all purpose flour
  • ½ cup milk
  • 2 eggs
  • 2 ripe bananas
  • ¼ tsp baking soda
  • ¼ tsp baking powder
  • ⅓ cup maple syrup (or use ½ cup if you prefer sweeter muffins)

Crumble

  • 1 tbs whole wheat flour
  • 2 tsp olive oil
  • ¼ tsp turmeric
  • ¼ tsp cinnamon

Directions:

  1. Preheat oven to 350ºF and line a muffin tin.
  2. Mash 1 banana in medium mixing bowl
  3. Cut second banana into coins, then cut each coin into fourths and add to bowl.
  4. Gently mix in wet ingredients (syrup, milk, eggs).
  5. Add in flours, baking soda, and baking powder, stirring continually.
  6. Once ingredients are thoroughly combined, scoop batter into muffin tin (I recommend using an ice cream scooper).
  7. Bake for 15 minutes.
  8. While muffins are baking, make crumble.
  9. Combine crumble ingredients in a small bowl and stir until clumps form.
  10. Pull muffins out of the oven, top with crumble, then return to oven for 30-45 minutes.

Hope you enjoy these as much as my family and I did.

Much love,

K

Peanut Butter Mug Cake

Quick and easy desserts tend to be the name of the game in my world. Between running from school to volunteering to sports practices, no one in my family has the time to bake homemade treats. All of us kids definitely have a sweet tooth, however, and I think it’s really important to satisfy dessert cravings with simple, whole foods.

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The other night my little siblings kept asking for ice cream Drumsticks after dinner, and after a while I could tell my dad was getting really tired of denying their pleas. (I know I was tired of listening to the whining.) At the same time, I totally sympathized with the feeling of desperately craving a treat and not being able to have it.

I feel like that’s one of the hard parts about being a kid. Most kids seem to intuitively know what their bodies want, but they have so little control over what they can eat. Living by your own rules is definitely one of the perks of growing up.

Anyways, I’d had a recipe for a peanut butter mug cake on hand for a while and I was in need of taste testers. I offered to make them this healthier treat (without revealing the healthy part, of course) and it was a total hit! My dad loved the fact that the mini cakes were packed with nutritious, unprocessed ingredients, and my siblings loved that they were fluffy, sweet, and easily customizable. My favorite is the peanut butter recipe, but if you omit the peanut butter, the cake could easily be a canvas for any of your favorite flavors.

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Peanut Butter Mug Cake

Serves 1

Total time: 5 minutes

Ingredients:

  • 2 tablespoons all purpose flour
  • 1 tablespoon whole wheat flour
  • 3 tablespoons almond milk
  • ½ teaspoon coconut oil, melted
  • ½ tablespoon maple syrup
  • ¼ teaspoon baking powder
  • ½ tablespoon peanut butter

Directions

  1. Stir together flours and baking powder in a ramekin or mug.
  2. Add in milk, melted coconut oil, maple syrup, and peanut butter, stirring between each addition.
  3. Mix the batter thoroughly until it is completely smooth (unless, of course you’re using chunky peanut butter, which is a decision I would fully support).
  4. Microwave for 1 minute, watching carefully to make sure the cake doesn’t overflow your mug.
  5. Give the cake a couple moments to cool, garnish with toppings, and dig in!

 

As I think atmosphere is very important, I’ve included a few serving suggestions. In my opinion, taking a moment to slow down and treat ourselves on a regular basis is key to a healthy lifestyle, and these suggestions truly embody that idea. I highly recommend all of these, and I promise there is not a single side salad involved:)

Serving suggestions:

  1. Serve along with a warm blanket and a good book.
  2. Prepare during a study break to help brighten your mood.
  3. Whip up an extra to share with a friend/sibling/partner and make their life a little bit sweeter.
  4. Enjoy while treating yourself to an episode of your favorite tv show.
  5. Get snacking while listening to music and drawing in an adult coloring book (you can see how much I love mine on Instagram)

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